World's Best Ham by PataNegra.dk

Three lifelong friends from the Spanish town of Requena may have just solved one of the oldest problems in the world of jamón ibérico — how to keep it tasting perfect even after it’s been cut. Their creation, called INÓN 360, isn’t just a preservation device; it’s a small revolution in how we enjoy one of Spain’s most iconic foods. It all started with something simple — frustration. Every time they sliced into a fine ham leg, they noticed how the first cuts were heavenly: soft, glossy, aromatic. But after a few days, the surface turned dry, the fat hardened, and the magic faded. “You can tell the difference immediately,” one of the inventors said. “After a few days, even the best jamón loses part of its soul.” So, they decided to take action. Months of brainstorming, testing, and trial later, INÓN 360 was born — a sleek, glass-covered cabinet that controls temperature, humidity, and airflow to slow down oxidation. The idea is to replicate the ideal cellar conditions where the ham was ...

Pata Negra Ham In the world of Iberian cuisine, where centuries-old traditions blend with cutting-edge culinary innovation, one figure stands out: Emilio José García Ortigosa, the so-called "samurai of ham." His artistry in slicing Pata Negra ham has revolutionized the experience of tasting this prized delicacy, elevating it to an unprecedented sensory spectacle that combines technique, tradition, and showmanship. Emilio, driven by his deep passion for steel and admiration for the Japanese sword-making tradition, has elevated ham carving from mere cooking to captivating performance art. The Intersection of Tradition and Innovation Emilio's journey into ham cutting began in his childhood. It was influenced by his family's deep-rooted history in Hijate, a region between Teruel, Serón, and Trevélez, known for producing exceptional white ham. He recalls his grandfather's cellar, filled with hanging hams, and the first time he reached for a knife to cut a slice as a s...